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Categories:
canola oil cumin seeds cinnamon bay leaves black cardamom pods red onion lamb slivered blanched almonds saffron threads coarse kosher fresh cilantro
Viewed: 73 - Published at: 7 years agoIngredients
- 2 tablespoons Ghee or canola oil
- 1 teaspoon cumin seeds
- 3 cinnamon sticks (each 3 inches long)
- 3 fresh or dried bay leaves
- 3 black cardamom pods
- 1 medium-size red onion, cut in half lengthwise and thinly sliced
- 1 1/2 pounds boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes
- 1 cup slivered blanched almonds
- 1/4 teaspoon saffron threads
- 1 1/2 teaspoons coarse kosher or sea salt
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
Method
- Heat the ghee in a large skillet over medium-high heat.
- Sprinkle in the cumin seeds, cinnamon sticks, bay leaves, and cardamom pods.
- Cook until they sizzle, crackle, and are aromatic, about 1 minute.
- Then immediately add the onion and lower the heat to medium.
- Stir-fry until the onion is soft and honey-brown, about 10 minutes.
- Add the lamb and cook, stirring occasionally, until it starts to brown and some ghee separates from the mixture, 15 to 20 minutes.
- (The meat will sear a bit, then release its liquid, and once the liquid evaporates, start to brown.)
- While the lamb does its thing, pour 1/2 cup water into a blender jar.
- Add the almonds and puree, scraping the inside of the jar as needed, to form a slightly gritty, milky white paste.
- Once the lamb has browned, pour in the almond paste.
- Pour 1 cup water into the blender jar, and swish it around to wash it out.
- Add this to the skillet, along with the saffron and salt.
- Once the curry comes to a boil, reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the lamb is fork-tender, 25 to 30 minutes.
- Stir in the cilantro, and serve.
